Low fat cheesecake!

I had some friends over for dinner on Friday night, this is something I do regularly since I became a mum as it is often difficult for me to get out, that and I love cooking and feeding people! What with it being the first week of January we are all naturally on diets so I was ordered to cook something low in fat. The main course was easy I simply roasted a chicken and served it torn into big chunks (looks so much more appealing than carved) with a huge bowl of salad and some homemade balsamic vinegarette. It sounds virtuous and it was but after all the heavy winer food we'd all eaten last month (last year even!) a crisp, colourful salad was enjoyed by all. The dessert I had a more difficult time deciding on after all puddings are meant to be a treat and are generally calorie laden, I eventually decided upon a lime and ginger cheesecake. I have made many a cheesecake in my time and always used mascarpone cheese, its creamy richness is just perfect for dessert whether as a cheesecake or served with a lemon tart it is a delightful substance. It is however, full of fat which is public enemy number 1 at the moment. I decided to use philadelphia extra light as a substitution, I had never tried it before and when I mixed the topping I was rather concerned that it was a lot runnier than mascarpone and that it would not set. I needn't have worried, it did set although it took longer than mascarpone (I would recommend making the day before) and it tasted delicious, so if you are trying to cut back but need a treat here is the recipe, its not without its sins but it is a lot more saintly than the mascarpone version.

For the base
200g ginger nut
50g unsalted butter

For the filling
500g philadelphia extra light
65g icing sugar
2 limes (juice and zest)
2 pieces stem ginger in syrup (finely choppped)

Method
Crush the ginger nuts (I used a food processor but crushing inside a plastic bag works just as well), when completely crushed add the melted butter and mix well. Transfer mixture to an 8" cake tin (loose base or spring form) and spread to form an even layer that completely covers the base, use a light pressure to ensure biscuit is tighly compacted.
Combine cheese, icing sugar, lime and ginger (I used a mixer but a wooden spoon would do the job just fine and burn a few calories in the process!) stirring until well mixed.
Transfer mixture to the prepared cake tin and smooth over the base with a spatula.
Place in fridge and leave to set for at least 10 hours, preferably overnight.
Use a knife to loosen sides and gently remove cake from tin.
Sit back and enjoy!